Delicious Mississippi Mud Potatoes Recipe

There’s something irresistibly comforting about a pan of golden, cheesy, bacon-loaded Mississippi Mud Potatoes bubbling away in the oven. The smell alone – a mix of sizzling bacon, melty cheese, and buttery potatoes – is enough to draw a crowd to your kitchen.

this Recipe

This recipe holds a special place in my heart from summers at my aunt’s house in Mississippi. She’d whip up a big batch of these potatoes for every BBQ, and somehow, there were never leftovers. It’s a hearty, crowd-pleasing dish that’s both indulgent and incredibly easy to make.

Let’s dive into why this recipe is sure to become a favorite in your household.

Why You’ll Love These Mississippi Mud Potatoes

Get ready to meet your new go-to side dish. Mississippi Mud Potatoes are everything comfort food should be—creamy, cheesy, smoky, and full of flavor.

First and foremost, it’s incredibly easy to prepare. With just a handful of everyday ingredients and minimal prep work, you’ll have a side dish that looks and tastes like it took hours. It’s the perfect companion to grilled meats, weeknight dinners, or holiday feasts.

It’s also wildly budget-friendly. Potatoes, bacon, cheese, and a few pantry staples come together to create something that feels indulgent without breaking the bank. Feeding a hungry family or a group of friends? This one’s a winner.

And did I mention it’s a certified crowd-pleaser? Whether it’s picky kids or spice-loving adults, everyone finds something to love in this dish. You can even spice it up or tone it down to fit your crew’s preferences.

Lastly, this recipe is perfect for prepping ahead. You can assemble the dish in the morning and simply pop it into the oven when you're ready to eat. It’s one less thing to think about on a busy day or while entertaining.

Let’s take a closer look at what goes into this delicious dish.

Ingredients Notes

The beauty of Mississippi Mud Potatoes is in its simplicity. A few well-chosen ingredients come together to create a side dish that’s rich, savory, and deeply satisfying.

Potatoes are, of course, the star of the show. I recommend using Russet potatoes for this recipe. They’re sturdy enough to hold their shape while still absorbing all that creamy, cheesy goodness. Dice them small so they cook evenly and soak up every bit of flavor.

Bacon adds a smoky, salty bite that’s absolutely essential. Use thick-cut bacon if you can—it stays crispier during baking. I like to cook it separately first to ensure it gets perfectly crisp before being stirred into the potato mixture.

Cheddar cheese brings the richness and that beautiful melt factor. A sharp cheddar adds a nice tang that cuts through the creaminess of the dish. Feel free to experiment with blends—Monterey Jack or Colby work well too.

Sour cream and mayonnaise form the creamy base that binds everything together. The sour cream adds tang while the mayo ensures the mixture stays luscious and smooth throughout baking. You’ll be amazed at how these two humble ingredients transform the texture.

You’ll also need a large mixing bowl, a 9x13-inch baking dish, and a good knife for dicing your potatoes. A cheese grater and skillet for the bacon will also come in handy.

How To Make These Mississippi Mud Potatoes

Making this dish is about as straightforward as it gets—ideal for both seasoned cooks and kitchen newbies. Here’s how to bring it all together.

Start by preheating your oven to 375°F. Meanwhile, wash and dice your Russet potatoes into small cubes—aim for pieces about half an inch across. This ensures they cook evenly and get that nice golden edge in the oven.

While your oven heats and you prep the potatoes, cook your bacon in a skillet over medium heat until it’s crispy and golden. Drain it on paper towels, then chop it into small pieces once it cools slightly. Set aside a handful for topping later if you’d like a crunchy finish.

In a large mixing bowl, combine the diced potatoes with sour cream, mayonnaise, shredded cheddar, and most of the cooked bacon. Stir well until everything is coated in the creamy mixture. Season generously with salt, pepper, and a little garlic powder for extra flavor.

Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly and top with the remaining cheese and reserved bacon. Cover the dish loosely with foil to keep things moist while it bakes.

Bake for about 45 minutes, then remove the foil and bake an additional 10-15 minutes, until the top is bubbling and golden brown. A fork should slide easily into the potatoes when they’re done. Let it cool for 5-10 minutes before serving.

From start to finish, you’re looking at just over an hour of total time. But trust me—the reward is worth every minute.

Storage Options

If you somehow manage to have leftovers, Mississippi Mud Potatoes store beautifully. Simply let them cool completely before transferring to an airtight container.

In the refrigerator, they’ll keep for up to 4 days. They make a great addition to packed lunches or quick dinners the next day.

You can also freeze them. Place cooled portions into a freezer-safe container or zip-top bag. They’ll last for about 2 months in the freezer. Just thaw overnight in the fridge before reheating.

To reheat, pop them in the microwave for a couple of minutes, or cover with foil and warm in a 350°F oven until heated through. Add a sprinkle of fresh cheese before serving to bring back that fresh-from-the-oven texture.

Variations and Substitutions

One of the best parts of this recipe is how customizable it is. You can make it your own with just a few tweaks.

Try adding diced green onions or chives for a pop of color and a bit of sharpness. They complement the richness of the dish beautifully.

If you're in the mood for a bit of heat, mix in a few chopped jalapeños or a dash of cayenne pepper. It gives the dish a spicy Southern kick that’s hard to resist.

For a meatless version, simply omit the bacon and bump up the cheese and seasonings. A touch of smoked paprika helps replicate that smoky depth.

You can also switch up the cheese. Pepper Jack adds a zesty twist, while a blend of mozzarella and cheddar gives you maximum melt.

Lastly, if you’re watching your carbs, swap in cauliflower florets for the potatoes. The texture’s not identical, but it’s surprisingly satisfying and still pairs beautifully with the creamy sauce.

No matter how you tweak it, don’t be afraid to experiment. This dish is as forgiving as it is delicious.

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